Directions

Start by making the tuna salad. First drain the tuna and mix with mayo, lime juice, hot pepper, and salt and pepper. Cover and store in the fridge while you prepare your grits. Cook the grits according to package directions. When grits are done cooking, stir in a pad or two of butter, salt and pepper, and mix well. Pour hot grits into serving bowls and top with tuna salad. Serve with hot sauce.

* Habañero pepper is the Bahamian way, but jalapeño or crushed red pepper flakes will work.

Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.